1.5kg (3.3 lb) chicken wings
finely sliced spring onion (scallions), to serve
Crispy oven-baked wedges:
5 large potatoes, cut into wedges
3 tbsp vegetable oil
2 tsp garlic powder
½ tsp sweet paprika
1 tsp sea salt, plus extra salt for boiling
sour cream, to serve
Preheat oven to 180°C/355°F.
For the crispy oven-baked wedges, cook the potato wedges in boiling salted water for 10 minutes. Drain and pat the wedges dry with paper towel. Spread them out onto a baking tray (use 2 trays if one is not large enough to fit the wedges in one layer). Sprinkle over the oil, garlic powder, paprika and salt. Gently toss to coat. Then roast in the oven for 1 hour (turning the wedges over halfway) or until crispy and golden.
In a large bowl, combine the wings with the Honey Soy Garlic Marinade. Spread the wings out onto a baking tray lined with foil. Cook in the preheated oven for 30 minutes. Then take the tray out of the oven and use a spoon to baste the wings with some of the juices and sauce in the tray. Place back into the oven and cook for another 30 minutes or until cooked through.
Pile the chicken wings up on a platter and sprinkle with spring onion. Serve with the potato wedges and the sour cream and Spicy Sweet Chilli for dipping.